Cabbage Recipes

Delicious raw, cooked, or pickled—savory cabbages have stunning, deep crinkled leaves that can span a few feet in the garden. Pungent when raw, yet mellow and sweeter when cooked, cabbage is a great vegetable to use throughout the summer months.

First up is Beer-Braised Chicken Tacos with Cabbage Slaw. Cabbage and apple slaw adds a nice crunch. When you pair the slaw with beer-braised chicken, the tacos take on a German flair.

This sweet-and-sour cabbage side will perk up any pot roast or pork loin. Plump dried cherries are the tart, hidden gems in the dish. A little butter rounds out the acidity and helps bind everything together.

This pasta toss is inspired by a similar dish at Franny's restaurant in Brooklyn. The cabbage caramelizes in the pan and becomes just tender enough to bind with the pasta without losing its toothsomeness. Fresh red chile is a must for a pop of color and heat—don't skip it.

Fresh cabbage is all about crunch; the more texture, the better. Napa cabbage can absorb bold vinaigrettes without losing its crisp bite. Carrots, red onion, and daikon radish add even more crunch to the salad. Red miso paste is a soybean paste that ferments longer than yellow or white miso, giving it a deep umami flavor. Stir until the paste has completely dissolved into the vinegar mixture before tossing with the salad.

This couscous combines the fresh flavors of cabbage, radishes, and salsa fresca to make a tasty side dish.

Now that we know to roast or shred fresh Brussels sprouts rather than boil them, the possibilities are endless. The next frontier, according to chef Jenn Louis, is to pickle for giardiniera. Try this condiment on sandwiches, baked fish, or a charcuterie or cheese board. Mild Champagne vinegar enhances the vegetable mixture with brightness rather than burying it with acidity (you can also substitute white or rice wine vinegar). Keep in a sealed container in your fridge for three days for the best texture.

To add another bright touch to these sweet and spicy wraps, serve with fresh lime wedges and fresh cilantro.

Though typically thought of as an Eastern European dish, cabbage rolls can actually be found in several cuisines, chef Jenn Louis says. She adopts a Far East approach here, using soy sauce, ginger, sesame, and broken jasmine rice. Broken rice is exactly what it sounds like—fragments of rice grains. Look for it in Asian markets, or use standard jasmine rice.

There's no better way to celebrate St. Paddy than with a showstopping feast of beef, cabbage, carrots, and potatoes. To create the traditional flavor profile of corned beef and cabbage without the traditionally massive sodium spike, we simmer brisket in a strong aromatic spice blend at low and slow heat rather than starting with brined beef.

This savory, Japanese-style pancake is traditionally loaded with cabbage. Chef Jenn Louis’ version uses quickly brined cabbage and a thin batter for maximum crispiness. Find togarashi (also called Japanese seven spice) at Asian markets. The mixture includes dried ground chile, ginger, orange rind, seaweed, and sesame seeds for a savory, spicy, briny blend. Try it on roasted butternut squash or seared steak. You can also make one larger pancake in a 10-inch skillet, increasing the cook time to 10 to 15 minutes and cutting into wedges before serving.

To give this slaw zing as a foil to braised beef, wilt cabbage in brine and then massage it with an acidic vinaigrette, softening the leaves' snappy bite.

These sandwiches are a nod to low-and-slow Southern barbecue—using just a little bit of pork shoulder. And just like traditional pulled pork, the meltingly tender vegetables and pork are piled high on toasted buns, slathered with a Greek yogurt mixture, and topped with shredded cabbage.

Caramelizing cabbage under the broiler draws out its natural sugars and deepens the flavor of the glaze. Preheat the roasting pan to jump-start the browning process.

There are lots of sustainable salmon options available now, from wild Alaskan to farmed U.S. species. Keep this easy recipe in mind for times when you have leftover cabbage in the fridge.

Nicely roasted cabbage turns sweet and earthy, with a deliciously silky texture. There's a beautiful balance of flavors here—sweetness from cabbage and carrots, fire from hot sauce, brightness from vinegar, and richness from butter.

This citrusy take on coleslaw is fresh and pleasantly spicy, an ideal side dish or burger or brat topping. Leave the seeds in more peppers for added fire, or seed all of them for a milder dish.

Fresh dill brightens the flavor and color of this recipe. For convenience, you can assemble the dish and refrigerate up to one day before serving.

We love this crunchy cabbage slaw, but the vinaigrette—made from puréed mangoes—is a winning recipe. Make a double recipe of the vinaigrette and enjoy it later tossed with spinach leaves or spooned over fish or chicken.

This recipe is the definition of hearty in a bowl. Earthy green cabbage mingles with moist shredded chicken, chicken sausage, and broth-soaked potatoes. Tart, crunchy apple slices add a fruity counterpoint to this German-inspired soup.

Forget pulling out a deep fryer—a light coating of crunchy cornmeal and a quick pan-fry make catfish fillets delicately crisp.

This dish is spectacular, as wasabi peas make a delicious breading for tofu. Surprisingly, they lose their bite when cooked but provide intriguing flavor and crunch in the slightly sweet, salty crust. Look for cans of the peas in the Asian food section of your supermarket or in the bulk bin of some large grocery stores. A few crushed peas get sprinkled on top of the finished dish for added crunch and a pop of pungency.

The name of this dish is galaam oop, which tells the cooking method (oop) used for cooking the cabbage (galaam). The "oop" method of cooking, found in Northern Thailand and among the Shan people in Myanmar, involves a slow simmer, under a tightly sealed lid, of ingredients that have been combined with very little water and little or no oil. There's depth of flavor from a little ground beef that gives extra succulence.

Quick-pickled carrots and cabbage add flavor and crunch to this simple sub.

Our twist on a classic fried pork or chicken cutlet is inspired by a dish on chef Andrew Carmellini's menu at Little Park in New York.

A sweet-tangy-spicy glaze of Asian pantry staples caramelizes beautifully under the broiler. To complete the meal, serve with jasmine rice tossed with sliced green onions and lime rind strips.

Quick but hearty, serve this sweet and savory scallop dish with roasted potatoes.

Steaming the cabbage leaves before filling them makes them pliable enough to roll up.

Smoky andouille gives this hearty and comforting soup a wealth of deep flavor, while chopped coleslaw mix allows it to come together in a flash.

If you want to use cabbage for something more exciting than simple slaw, kimchi is worth the wait. It’s a spicy Korean condiment that is often fermented and aged—sometimes for months. Our recipe is shortened to one week. It’s traditionally served with steamed white rice and pairs well with stir-fries.

Pork is typically served with cabbage at the German table. Use red cabbage, if you like, for slightly sweeter flavor.

This richly flavored whole head of cabbage cooks slowly over moderate heat while covered. This preparation is a showpiece.

This dish is more authentic than the ubiquitous corned beef and cabbage, though it is quite similar in that Irish boiling bacon is a cured meat, too. The boiling bacon is also leaner than traditional American bacon (which does not make an appropriate substitute).

Curried cabbage, seasoned with the pungent flavors of turmeric, mustard, and curry powder, is a perfect partner for grilled pork loin or lamb.

Cool, crisp napa cabbage leaves cradle a hot and spicy herbed filling in this quick dish.